Cooking Time required : 3minutes
- Chinese cabbage : 1/4 share
- 塩 : 小さじ2
- (A)すりごま : 大さじ3
- (A)マヨネーズ : 大さじ2
- (A)味噌 : 小さじ2
- (A)出汁パックの中身 : 小さじ1
- すりごま(トッピング用) : 適量
Cut Chinese cabbage
Cut Chinese cabbage into 4 equal parts.
Cut the leaves into thick pieces.
Cut the stem part along the fiber.
Salt Chinese cabbage
Put 1 in a bowl.
Add salt and mix.
Leave for 3 minutes.
Squeeze the water with both hands and put it in a colander.
Discard the water left in the bowl of 2.
Add (A) and mix.
Add 2 and mix.
・ Chinese cabbage contains glutamic acid, which is an umami ingredient, and has a different taste than cabbage coleslaw.
・ Healthy type mayonnaise is used in the video, but use the one you like.
・ If you do not have a soup stock pack, use a handful of dried bonito flakes or a soup stock.
・ Chinese cabbage contains a wide range of vitamins and minerals.
・ Isothiocyanate contained in Chinese cabbage is useful for immunity, detoxification, and cancer prevention.
・ The texture is improved by cutting the stem of Chinese cabbage into small pieces along the fiber.
・ If you are concerned about salt content, halve the amount of salt.
・ Adjust the amount of miso according to the amount of Chinese cabbage.
・ By seasoning with miso and sushi, the pale Chinese cabbage becomes delicious.
・ Even if you substitute Chinese cabbage with radish, it will be delicious.
・ Because the water of Chinese cabbage is squeezed, it is ideal for making.
・ You may add lemon juice or vinegar if you like.
・ Can be stored in the refrigerator for about 4 days.
-Ideal for lunch boxes.
-Ideal for garnishing meat and fish dishes.
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